Cajun Pork and Peppers Fettuccine Alfredo

My mom prepared Christmas dinner this year and used my friend's recipe for Beef Tenderloin. She didn't have any Tony Chacheres, but she did have homemade cajun seasoning. One of her friend's daughters had given the spice blend as her wedding favor and somehow my mom ended up with several jars. She sent me home with a couple and I knew I wanted to create a recipe incorporating it. I love the combination of cajun spice with pasta, so Cajun Pork and Peppers Fettuccine Alfredo was born. Adjust the cajun seasoning to your particular spice enjoyment level. I used over a tablespoon in the final recipe because I like things hot!

Cajun Pork and Peppers Fettuccine Alfredo

½ pound pork loin, cut into chunks
2 teaspoons Cajun seasoning, divided
2 tablespoons olive oil
½ onion, sliced
1 bell pepper, sliced
2 cloves garlic, minced
1 tablespoon tomato paste
¼ cup white wine
2 tablespoons cornstarch
1 cup chicken broth
1 cup half and half
¼ cup grated Parmesan
1 pound cooked fettuccine

Dredge the pork in one teaspoon of the Cajun seasoning. Heat 1 tablespoon of oil over high heat. Sauté the pork until brown, transfer to a plate. Add the remaining 1 tablespoon of olive oil. Sauté the onion and bell pepper for 3 minutes; add the garlic and sauté for 30 seconds more. Add the tomato paste and remaining Cajun seasoning. Deglaze the pan with the white wine. Whisk together the cornstarch, broth and half & half. Add the half and half mixture; bring to a boil and reduce heat to low. Simmer for a couple of minutes to thicken the sauce. When the cream sauce is to desired consistency, stir in Parmesan, pork and pasta. Serve.

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